Creamy Parsnip and White Bean Soup with Crispy Lemon Brussels Sprouts Recipe

Introduction

Parsnip and White Bean Soup is a creamy, comforting dish perfect for cooler days. Its smooth texture combined with crispy roasted Brussels sprouts adds a delightful contrast in every spoonful.

Ingredients

• 2 tablespoons Olive Oil
• 1 White Onion
• 2 cloves Garlic
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 2 Parsnips
• 1 cup Milk
• 2 cups Vegetable Stock
• 1 cup White Beans
• 15 Brussels Sprouts
• 1/2 tablespoon Canola Oil
• 1/4 Lemon
• Salt, to taste
• Ground Black Pepper, to taste

Instructions

1. Step 1: Heat the olive oil in a large pot over medium heat. Add the chopped white onion and minced garlic, then cook gently for about 10 minutes until the onions become soft and translucent.
2. Step 2: Stir in 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the peeled and chopped parsnips. Mix to coat the vegetables with the seasonings.
3. Step 3: Pour in the milk and vegetable stock. Bring the mixture to a boil, then reduce heat and let it simmer for 25 to 30 minutes, or until the parsnips are tender when pierced with a fork.
4. Step 4: While the soup simmers, prepare the Brussels sprouts. Clean them well and carefully trim off the stems. Separate the leaves as much as possible.
5. Step 5: Toss the Brussels sprout leaves with canola oil, a squeeze of lemon juice, salt, and ground black pepper using your fingers to evenly coat them.
6. Step 6: Spread the leaves in a single layer on a baking sheet lined with parchment paper. Bake at 350°F (180°C) for 7 to 10 minutes until crispy.
7. Step 7: Return to the soup and add the white beans. Puree the soup using an immersion blender or by carefully transferring batches to a standing blender until smooth.
8. Step 8: Serve the soup in bowls. Drizzle with a little olive oil and top with the crispy Brussels sprout leaves for added texture and flavor.

Tips & Variations

• For a richer soup, substitute the milk with half-and-half or coconut milk.
• Add a pinch of smoked paprika for a subtle smoky undertone.
• If you prefer a chunkier texture, puree only half the soup and stir in the remaining cooked vegetables.
• Use canned or cooked dried white beans to save time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. Keep the crispy Brussels sprout leaves separate and add them just before serving to maintain their crunch.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use another type of bean instead of white beans?

Yes, cannellini or great northern beans work well as substitutes and will maintain the creamy texture of the soup.

How can I make this soup vegan?

Replace the milk with a plant-based alternative like almond, soy, or oat milk, and use vegetable stock to keep it completely vegan.

Creamy Parsnip and White Bean Soup with Crispy Lemon Brussels Sprouts Recipe

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★★★★★

4.7 from 55 reviews

• Author: Ethan
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

A comforting and nutritious Parsnip and White Bean Soup featuring creamy pureed parsnips and white beans, topped with crispy roasted Brussels sprouts for added texture and flavor.

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Ingredients

Scale 1x2x3x

Soup Ingredients

• 2 tablespoons Olive Oil
• 1 White Onion, chopped
• 2 cloves Garlic, minced
• 1/4 teaspoon Salt
• 1/4 teaspoon Ground Black Pepper
• 2 medium Parsnips, peeled and chopped
• 1 cup Milk
• 2 cups Vegetable Stock
• 1 cup White Beans, cooked or canned

Brussels Sprouts Topping

• 15 Brussels Sprouts, cleaned and leaves separated
• 1/2 tablespoon Canola Oil
• 1/4 Lemon, juiced
• Salt, to taste
• Ground Black Pepper, to taste

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Instructions

1. Sauté Aromatics: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped white onion and minced garlic. Cook gently for about 10 minutes, stirring occasionally until the onions become soft and translucent.
2. Add Parsnips and Seasoning: Stir in 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, and the chopped parsnips into the pot. Mix well to coat the vegetables evenly with the oil and seasonings.
3. Add Liquids and Simmer: Pour in 1 cup of milk and 2 cups of vegetable stock. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 25 to 30 minutes, or until the parsnips are tender when pierced with a fork.
4. Prepare Brussels Sprouts Leaves: While the soup simmers, clean the Brussels sprouts and remove the leaves by trimming off the stems. Continue to pluck leaves until you have separated as many as possible for roasting.
5. Toss Brussels Sprouts: In a bowl, combine the separated Brussels sprouts leaves with 1/2 tablespoon canola oil, juice of 1/4 lemon, salt, and ground black pepper to taste. Use your fingers to massage the oil and seasoning evenly into the leaves.
6. Roast Brussels Sprouts: Spread the tossed leaves evenly on a baking sheet lined with parchment paper. Roast in a preheated oven at 350°F (180°C) for 7 to 10 minutes until the leaves are crispy.
7. Add Beans and Puree Soup: Return to the pot and add 1 cup of white beans. Using an immersion blender, puree the soup directly in the pot until smooth. Alternatively, blend in batches in a standing blender.
8. Serve: Ladle the pureed soup into bowls, drizzle with a little olive oil if desired, and top with the crispy roasted Brussels sprouts leaves for a crunchy garnish.

Notes

• Use canned white beans for convenience or cook dried beans in advance.
• Adjust seasoning after blending as needed.
• For a vegan version, use plant-based milk such as oat or almond milk.
• Roasting the Brussels sprouts leaves adds a delightful crunch and brightens the dish.
• Soup can be stored in the refrigerator for up to 3 days or frozen for up to 1 month.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Baking
• Cuisine: American

Keywords: Parsnip soup, white bean soup, roasted Brussels sprouts, creamy vegetable soup, vegetarian soup